Korean Fried Chicken

This is one of those dishes that my son almost always requests if I ask him “what should I cook today?” I saw the original recipe from https://www.maangchi.com/recipe/yangnyeom-tongdak but decided on the short cut of using frozen chicken tenders as frying is a little too much work, and using brown sugar as I don’t always have the sweetener called for in the recipe.

With all these changes, I am able to make this anytime I need something quick and delicious…as long as I have a package of chicken tenders in the freezer. I serve this with plain steamed rice and a salad or mixed veggies to round out dinner.

I hope you try it!

1 package (25oz) Tyson Crispy Chicken Strips, prepared according to directions

2 tablespoons canola oil

1 tablespoon minced garlic

2/3 cup tomato ketchup

2 tablespoons apple cider vinegar

1-2 tablespoons gochujang (hot pepper paste), add more if a spicy sauce is desired

2/3 cup brown sugar

Sesame seeds

Chopped green onions

Heat the chicken strips, following the directions. I usually use the air fryer for this. I cook the chicken at 390F for 18-20 minutes, until browned and crispy.

Meanwhile, heat a saucepan over medium heat and add canola oil and garlic. When the garlic is fragrant and lightly browned, add ketchup, vinegar, gochujang and brown sugar. Simmer over low heat for about 5 minutes, until sugar is dissolved and the vinegar is not too pungent.

Pour sauce over chicken and toss to coat. Sprinkle with sesame seeds and chopped green onions.

Serve with plain white rice and add some veggies to round out your meal.

With kimchi and takuan

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